Recipes
Rhubarb crumble ice-cream
Our frozen version of this winter favourite is just as comforting. Why not serve with warm apple pie?
Our frozen version of this winter favourite is just as comforting. Why not serve with warm apple pie?
(6 votes)
Cook: 1 Hour 25 Mins
Serves: 20
Price: 39p per serving
Nutritional Information
Each 75g serving contains
Energy
774kj
185kcal
774kj
185kcal
9%
Fat
12.0g
12.0g
Med
17%
17%
Saturates
7.2g
7.2g
Med
36%
36%
Sugars
13.5g
13.5g
High
15%
15%
Salt
0.08g
0.08g
Low
1%
1%
of your reference intake.
Typical energy values per 100g:
1032kj/247kcal
Typical energy values per 100g:
1032kj/247kcal
Ingredients
700g forced rhubarb, thickly sliced
300ml double cream
397g can condensed milk, chilled
50g flour
50g butter
50g rolled oats
50g caster sugar
1tsp ground mixed spice
Method
1
Put the rhubarb and 125ml water in a pan and simmer for 5 mins. Chill for 30 mins. Drain.
2
Roughly purée the rhubarb with a hand-held blender. In a separate bowl, whip the double cream until it holds its shape. Fold into the rhubarb purée with the condensed milk.
3
Put the mixture into a plastic container. Freeze for at least 5 hrs.
4
Preheat the oven to 200C/180C Fan/Gas 6.
5
Rub together the flour and butter. Mix in the oats, sugar and spice. Spread out the crumble on a baking tray and bake for 15 mins until golden. Break up and leave to cool. Sprinkle over the ice cream, to serve.